Home » desserts » (The Fluffiest!) Keto Vanilla Cupcakes ☁️ gluten free & paleo

(The Fluffiest!) Keto Vanilla Cupcakes ☁️ gluten free & paleo

Expect truly fluffy and moist keto vanilla cupcakes, all topped off with our famous buttercream frosting! Simple yet incredibly delicious, at just 2g net carbs.

Keto vanilla cupcake with buttercream frosting over marble surface
(The Fluffiest!) Paleo & Keto Vanilla Cupcakes

Keto Vanilla Cupcakes

The Fluffiest Of The Fluffy!

In case you haven’t already gotten the gist, these guys are seriously fluffy. Sooo fluffy that with this last batch, I’m fairly certain I could’ve done 8 rather than 6 (rather ginormous) cupcakes.

But who’s complaining right?!

And fact is, these guys are essentially little fat bomb treats! Just be sure to use a grass-fed butter for maximum nutritional benefits: it’s loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. 

So if you have to choose just one product to splurge on, this is it.

The Deets

OK so here’s the deal guys, sometimes the ‘simpler’ things taste wise are the hardest to keto-fy (such as shortbread… and ahem, vanilla cupcakes).

To put it bluntly, I’ve got nothing to distract you lol! You know… no extra decadent chocolate, aromatic spices or pungent flavors.

So I took a couple liberties with this recipe to give you a true flavor bomb. The main one is to give the almond flour a light toast before baking.

If you’re a long time gnom-gnom reader, you know I use this trick in a lot of recipes (see the instant ‘graham flour’ crust or shortbread cookies). And it works very similar here, by adding a wonderful nuttiness and incomparable depth of flavor

But it’s also not ‘traditional’, so feel free to skip if looking for the good-old-vanilla!

Keto cream cheese buttercream frosting piped unto vanilla cupcakes
(The Fluffiest!) Paleo & Keto Vanilla Cupcakes

The Sweetener

You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).

Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

If you’re opting for the buttercream frosting (which comes highly recommended!), your best options are allulose and xylitol (no aftertaste), followed by erythritol (some cooling effect). But they must be powdered.

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Lakanto powdered or Swerve confectioner’s.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕

Keto Buttercream Frosting From Scratch ?
gluten free & keto

The Flours

These keto vanilla cupcakes use a mix of super fine almond flour, psyllium husk, golden flaxseed meal and a touch of xanthan gum. (See links for specific brands I use and love). 

Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!

Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).

Closeup Keto vanilla buttercream frosting piped into rosettes
(The Fluffiest!) Paleo & Keto Vanilla Cupcakes
Halved keto vanilla cupcake showing fluffy texture
(The Fluffiest!) Paleo & Keto Vanilla Cupcakes

Keto vanilla cupcake with buttercream frosting over marble surface

(The Fluffiest!) Keto Vanilla Cupcakes

Expect truly fluffy and moist keto vanilla cupcakes, all topped off with our famous buttercream frosting! Simple yet incredibly delicious, at just 2g net carbs.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
4.34 from 9 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 cupcakes
Calories 131 kcal


For the vanilla cupcakes

For the vanilla frosting


For the vanilla cupcakes

  • (Optional) Lightly toast almond flour in a dry skillet or pan over medium heat, stirring often until golden and fragrant (2-4 minutes). Set aside to cool completely. Note: doing this brings out a wonderful nuttiness and incomparable flavor; i.e. I highly suggest! But it's also not 'traditional', so feel free to skip if looking for the good-old-vanilla!
  • Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
  • Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  • Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
  • Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix!).
  • Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips (this is important so you don't get wonky tops).
  • Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The muffins will collapse a tad post bake bit, but don't sweat it.
  • Make a batch of our vanilla buttercream frosting while the cupcakes are cooling. Frost away and enjoy!
  • Store them frosted in the fridge for 3 days, or unfrosted at room temperature in an airtight container (my top choice, as the texture stays ace for a couple days).


Please note that nutrition facts were estimated per cupcake without the frosting (you guys always ask for the breakdowns as many don't do frostings... and it also depends how much you add!).
But with a cream cheese buttercream frosting you'll add roughly 100-200 calories and less than a carb (think a fat bomb!). 


Serving: 1cupcake | Calories: 131kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 136mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin A: 237IU | Calcium: 70mg | Iron: 1mg
Keyword keto vanilla cupcakes, paleo vanilla cupcakes
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Diana Lum says:


    How do I make this into a 6 inch 2 layer cake? Can I have bake time and how much to change the servings to?


  2. Terrence says:

    Hi! Long time follower and I love your recipes and content. I have made sooooo many of your dishes and love them all! I made these cupcakes yesterday and the finished consistency was very rubber like/chewy. I ended up only baking them for 20 mins as they were done so I don’t think I over cooked them. Is the consistency supposed to be rubbery?

  3. Kate says:

    Could this recipe be used to make a bundt cake? Any further recommendations/suggestions? Should I double the recipe?

    Also could this recipe be used as a “base line” to make other cakes, such as adding perhaps 1 cup of grated zucchini to make zucchini cake? Or grating orange zest for orange cake, lemon cake, maybe even cocoa powder and Lily’s chocolate to some of the batter and then swirling it to the rest of the batter for chocolate marble cake?

    I just love this website and and recommend it many times. Thank you.

  4. Lauren says:

    Ooh! These look delicious! They may be just what I need for my birthday celebration. 🙂 However, I am not eating dairy right now, and am wondering, what can I use to replace the butter? Coconut milk and coconut cream combined (as I have seen in some other of your recipes)? I would love some advice!

  5. Michelle says:

    I simply can’t abide psyllium husk. I know you said it improves the texture but will I be wasting my time and effort if I leave it out? Will they still work?

  6. Aprill says:

    Does roasting the almond flour get rid of the pasty flavor of the flour, I made some keto Oreo cookies and the first bit is a little pasty, wondering if I roast the flour first if it would take care of this problem 😉

  7. Aprill says:

    I am looking for a strawberry cupcake recipe, could I add 3/4 cup of crushed strawberries to this recipe possibly some strawberry extract. With the cream cheese Icing gnom-gnom 🥰

  8. Milly C says:

    Omg, hubby and kiddos approved! Made these as dessert tonight for vday and it was a hit! Thank you so much for putting out amazing keto recipes.

  9. Laura Hodos says:

    Hi there!
    In your description of The Flours , you say, “These keto vanilla cupcakes use a mix of super fine almond flour, psyllium husk, golden flaxseed meal and a touch of xanthan gum.”
    But in the ingredients, it’s listed as “1/4 teaspoon xanthan gum OR 2 tsp golden flaxseed meal.”
    Would you mind telling me which is correct?
    Thank you so much!

    • Anna says:

      I used Swerve for the first time with this recipe. I loved them. I also put orange zest in the frosting. I will make these again and experiment with cinnamon, lemon zest, almond extract etc. Great recipe. Thanks!

  10. Rebekah Doyle says:

    5 stars
    Made these last night, they turned out brilliant! So soft and moist! I had one with your keto caramel sauce and keto ice-cream!!! YUM!

  11. Marv says:

    5 stars
    Tried these last night. They are fantastic Paola! Not the usual dense almond flour cupcakes. I think your invention would make the best layer cakes too. Thank you! We love you!

  12. Khwezi says:

    5 stars
    I am impressed. I was nervous when I saw two eggs. I’m so sensitive to the smell and taste of eggs in baked good so keto baking hasn’t been that great for me. I was also worried that the almond flour wouldn’t be fine enough because I buy raw almonds and process it myself. It’s cheaper that way here in South Africa. The texture came out 👌🏽. Now I’ll whip up frosting to go with it.

  13. Stephanie says:

    Hi Paola, can I use this cupcake recipe to make a bundt cake? Or would you recommend your pumpkin bread recipe instead? Thanks, Steph

    • Anna says:

      I used Swerve for the first time with this recipe. I loved them. I also put orange zest in the frosting. I will make these again and experiment with cinnamon, lemon zest, almond extract etc. Great recipe. Thanks!

    • Paola van der Hulst says:

      Oh Lisa its my absolute pleasure! I’m just proud that gnom-gnom recipes are contenders for such an important celebration 😉

      • Lisa says:

        5 stars
        Funny thing is Gnom-Gnom sweets are contending only against Gnom-Gnoms 😁 No other applicants need apply. I’ve been disciplined for over a month, cutting the carbs and steering clear of sweet treats. (A few Lily’s chocolate chips may have snuck their way in my mouth 🙄) I am eager to get back to sampling my Gnom-Gnom treats. A birthday celebration is just the reason I need to suspend the carb rules temporarily 👍

    • Paola van der Hulst says:

      I find that it improves the texture a lot Lisa 😉

      p.s. I pinky promise I don’t just add ingredients to complicate lives lol

    • Patricia says:

      I enjoy reading your article with each recipe. You definitely make sure our attempt will be a success. I’ve enjoyed each recipe I’ve tried along with receiving compliments from all my guests. Thank you.

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